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Add butter and sugar to a medium stock pot over medium-low heat.
Mix well for about 10 minutes until the sugar and butter are fully combined.
Stir in heavy cream and vanilla.
Cook for an additional 5 minutes without boiling. If it begins to boil, reduce heat.
Sauce should be silky smooth. Remove from heat and pour into a glass container to cool.
Preheat oven to 350°F.
Prepare a 9x9x3-inch or 9x11x3-inch deep baking dish with nonstick baking spray.
In a mixing bowl, cream together both sugars and butter for 3 minutes until light and fluffy.
Mix in eggs, vanilla, and buttermilk until well combined.
In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, allspice, and cloves.
Gradually add dry ingredients to wet ingredients and mix until fully incorporated.
Gently fold in shredded carrots.
Pour batter into the prepared baking dish.
Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean and the cake no longer jiggles.
Remove cake from the oven and allow it to cool for about 10 minutes.
Poke holes all over the top of the cake with a toothpick.
Pour the prepared toffee sauce over the cake, ensuring it soaks into the holes.
Let the cake soak for at least 1 hour before serving.